Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Thursday, March 12, 2015
Low Sugar and Flourless Chocolate Coconut Drops with Almonds Gluten Free
These Low-Sugar and Flourless Chocolate Coconut Drops are also gluten-free!
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In December many food blogs are featuring an ongoing series of sugary treats, and I've been resisting the Christmas cookie baking fever for a few weeks now. But every year at Christmas I try a few new recipes to add to my collection of Low Sugar Desserts for those of you who have a sweet tooth but are trying to limit sugar in your diet.
These Low-Sugar and Flourless Chocolate Coconut Drops do have a small amount of semi-sweet chocolate chips that keeps them from being sugar-free, but I switched out the powdered sugar for Stevia In the Raw Granulated Sweetener and used unsweetened coconut to create a chocolate cookie with less than 4 grams of sugar each. These cookies were easy to throw together, and if you're a chocolate fan I think you'll enjoy them for a holiday treat.
These Low-Sugar and Flourless Chocolate Coconut Drops do have a small amount of semi-sweet chocolate chips that keeps them from being sugar-free, but I switched out the powdered sugar for Stevia In the Raw Granulated Sweetener and used unsweetened coconut to create a chocolate cookie with less than 4 grams of sugar each. These cookies were easy to throw together, and if you're a chocolate fan I think you'll enjoy them for a holiday treat.
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Sunday, March 8, 2015
Coconut Chili Lime Corn on the Cob—For Your Vegan Friendly BBQ
Happy 4th of July!
Corn on the cob is a favorite this time of year, especially as a side dish for your 4th of July BBQ. Unfortunately, it is usually drowning in butter. For a healthier and vegan friendly way to serve this popular food, try this easy recipe.
Instead of butter, the fat used in this recipe comes from virgin, expeller pressed, unrefined, organic coconut oil. This type of coconut oil has been extracted by methods that do not use harmful chemicals or high heat and is readily available at Whole Foods, Trader Joes or your local health food store.
There is much debate and even more confusion as to the health benefits of tropical oils. Coconut oil is high in saturated fat but has no cholesterol. Being saturated, it is a stable fat which makes it less likely to form harmful trans-fats when heated. Although there has been much negative press in the past about tropical oils, (much of it sponsored by the American Soybean Association and the Corn Products Company), the places in which coconut and other tropical oils are consumed on a daily basis do not have a high incidence of heart disease. Coconut oil is high in lauric acid, a medium chain fatty acid which the body converts into monolaurin. Monolaurin has antiviral, antibacterial and antiprotozoan properties.
That being said, coconut oil is high in calories and should be eaten in moderation. I get a bit concerned when I see the quantity of coconut oil used in raw food dessert recipes. In a recipe like this, however, a few tablespoons is a good alternative to butter.
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Coconut Chili Lime Corn on the Cob [serves 4]
4 medium ears of corn, each cut into 4 equal pieces
2 tablespoons virgin, unrefined, organic coconut oil
2 tablespoons freshly squeezed lime juice, room temperature
1 teaspoon chili powder
1/2 teaspoon Himalayan or sea salt
Gently melt coconut oil (put on low power in microwave for 10 seconds or more). Mix with lime juice and salt. Put all 16 pieces of corn in a large bowl. Pour the lime, coconut mixture over the corn and with your hands, thoroughly coat each piece. Sprinkle the chili powder evenly over the corn and place on a BBQ grill at low heat. Cook on all sides for a total of 10 to 15 minutes.
Per 4 piece serving: 139 calories, 8 g fat, 6.5 g saturated fat, 0 g cholesterol, 3 g protein, 17.6 g carbohydrates and 2 g of fiber.
Friday, March 6, 2015
Coconut Walnut Sunflower Seed Paleo Granola
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 2 cups raw walnuts
- 2 cups raw cashews
- 1 cup raw sunflower seeds
- 1 cup unsweetened shredded coconut
- 1 cup dried cranberries
- ¼ cup coconut oil, melted and cooled
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 300 degrees F.
- In a small bowl, whisk together the ground flax seed and water. Allow it to stand for 10 minutes, or until mixture is thick and egg-like.
- Add the walnuts and cashews to a blender or food processor and pulse a few times to chop the nuts - avoid grinding the nuts into a flour.
- Add flax mixture to a large mixing bowl, along with the coconut oil, maple syrup, vanilla extract, ground cinnamon, and salt. Whisk together until well combined.
- Add the chopped nuts, sunflower seeds, shredded coconut, and cranberries to the bowl with the wet mixture and stir well until everything is coated.
- Spread the granola mixture over one large baking sheet, and place in the oven for 35 to 40 minutes, stirring once after 20 minutes. (My granola took 35 minutes on the dot. Do be sure to keep an eye on the granola, as it burns very easily).
- Remove the granola from the oven and do not stir! Allow it to sit for 10 minutes before touching it.
- Using a spatula or wooden spoon, break up the granola into desired chunk sizes.
- Serve granola with yogurt, almond milk, berries, and/or banana.
By Julia Mueller
Source: http://www.theroastedroot.net/coconut-walnut-sunflower-seed-paleo-granola/
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